Condiment

Roquefort Compound Butter

Blend softened butter with crumbled Roquefort and cream, then chill into small portions. A little vinegar and hot sauce sharpen the finish.

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Cook Mode

Yield: 1 batch
Cuisine: French-inspired

Bring it to the table

Keep it soft, not melted

Let the butter soften enough to mix while it still holds its shape. Chill the finished mixture promptly.

At the table

Add a small portion to hot cooked steak or vegetables just before serving.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

125 g unsalted butter — softened
170 g Roquefort cheese — crumbled
31 g heavy cream
3/4 tsp red wine vinegar
3/4 tsp Worcestershire sauce
1/4 tsp hot pepper sauce — plus more to taste

A few useful notes.

The liquid seasonings are rounded to home spoon measures.

Standard Worcestershire sauce contains anchovy; check the label if avoiding fish.

The cooking plan

How to make Roquefort Compound Butter.

Put softened butter, Roquefort, cream, vinegar, Worcestershire and hot sauce in a food processor or mixing bowl.
Process or beat until smooth, scraping the bowl so the cheese and butter are evenly combined. Taste and adjust the hot sauce if desired.
Portion into a covered small container or clean molds. Refrigerate promptly until firm. Keep chilled until needed, or freeze small portions for later use.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale